Roasted Spaghetti Squash with Ground Turkey and Vegetables recipe
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Ingredients
- aluminum foil 1 spaghetti squash, halved and seeded 2 tablespoons olive oil 1 teaspoon salt, divided, or more to taste 1 teaspoon freshly ground black pepper, divided, or more to taste 1 pound ground turkey 1 (16 ounce) can diced tomatoes 8 fresh asparagus, trimmed and cut into 1/2 inch pieces ½ yellow onion, diced ¼ cup chopped fresh basil, or to taste 4 garlic cloves, minced 1 teaspoon dried oregano 4 ounces chicken broth
Nutrition Info
- 660.8 caloriescarbohydrate: 42.8 gcholesterol: 168.7 mgfat: 33 gfiber: 4.8 gprotein: 52 gsaturatedFat: 6.7 gservingSize: -sodium: 2155 mgsugar: 9.5 gtransFat: : -unsaturatedFat: : -
Directions Roasted Spaghetti Squash with Ground Turkey and Vegetables
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
Coat inside of each spaghetti squash half with olive oil and season with salt and pepper. Place spaghetti squash, skin-side up, on the prepared baking sheet.
Roast spaghetti squash in the preheated oven until skin can easily be pierced with a fork, 30 to 45 minutes.
Meanwhile, cook ground turkey in a skillet over medium heat until browned. Combine tomatoes, asparagus, onion, basil, garlic, oregano, salt, and pepper in a bowl and mix well. Add to browned ground turkey in the skillet. Cook, stirring occasionally, about 5 minutes. Pour in chicken broth and cook until asparagus is slightly tender, about 5 more minutes.
Remove cooked spaghetti squash from oven and let cool until easily handled. Scrape squash into spaghetti strands using a fork and place into a bowl. Try to maintain the integrity of the squash skin and you can using as a serving vessel.
Place 1/2 the spaghetti squash into a serving dish or the squash skin and top with turkey-vegetable mixture.